Effortless Strawberry Crunch Cake (Print Version)
# Ingredients:
→ Crust
01 -
Melt 85 g of unsalted butter
02 -
About 34 vanilla cream cookies (1 lb), use some now and save some for later
→ Filling
03 -
10 strawberry wafer cookies (around 113 g)
04 -
240 ml of really hot water
05 -
60 g of powdered sugar
06 -
454 g plain cream cheese, let it get soft
07 -
150 g regular sugar
08 -
93 g packet of strawberry gelatin mix
09 -
480 ml heavy cream for whipping
→ Topping
10 -
125 ml of whipped topping, thawed and ready to go
# Instructions:
01 -
Firmly press your cookie-butter mix into your pan's bottom (about 25 cm across), then pop the pan into the freezer for a quick 15-minute chill. Make sure you’ve crumbled up 26 cookies in a food processor first and mixed them up with the melted butter until everything’s kinda sandy.
02 -
Grab a fresh bowl, then whisk up your heavy cream and powdered sugar until it stands up in peaks and looks thick and fluffy. Scrape down the bowl sides if you have to as you go.
03 -
Pour the boiling water on your strawberry gelatin and stir it well for a couple of minutes so it’s totally dissolved. Set it aside, but don’t stick it in the fridge. Just let it cool to the same temp as your room.
04 -
In another big bowl, take that soft cream cheese and the regular sugar and beat them together until the mix is really smooth and creamy.
05 -
Split your whipped cream into two. Gently fold one part into your gelatin mix (once it’s cool) and stir the other part into the cream cheese. Keep both bowls going until each is totally mixed and smooth with no streaks.
06 -
Lay half the strawberry-cream mixture down onto your cold crust, smooth it out, and pop the whole thing into the freezer for 15 minutes. Bring it out, carefully add all the cream cheese mix as your next layer, then finish with the last bit of the remaining strawberry mix right on top.
07 -
Crush the rest of your vanilla cookies and all your strawberry wafers — you can do it in a sealed bag with a rolling pin or using a tart shaper. Feel like making it look extra? Mix in a couple drops of food coloring, then sprinkle this cookie mix all over the top.
08 -
Let the finished dessert chill in your fridge for at least 4 hours so it sets up nice. Right before you cut into it, pipe swirls of whipped topping on top with a pastry bag and a star tip if you have one.
# Notes:
01 -
Wait until your gelatin’s at room temp before mixing in any whipped cream. If it’s warm, you could end up with a weird lumpy mix.